Cheddar Drop Biscuits
"These should be served piping hot, right out of the oven. If you are having more than 4 people at the table make a double batch."
- Ready In:
- 27mins
- Ingredients:
- 8
- Yields:
-
10 Biscuits
ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄8 teaspoon salt
- 3 tablespoons unsalted butter
- 2⁄3 cup buttermilk
- 1 pinch cayenne
- 1⁄2 cup packed aged grated sharp cheddar cheese
directions
- Preheat the oven to 450 degrees.
- In a midium bowl, combine the flour, baking powder, baking soda, cayenne, and salt.
- Whisk gently to blend.
- With a pastry blender or two knives, cut in the butter and Cheddar cheese until the mixture resembles coarse meal.
- (Or pulse in a food processor.) Add the buttermilk and stir until just blended; do not overmix.
- Drop by heaping tablespoons about 2 inches apart onto a lightly greased cookie sheet.
- Bake about 12 minutes, until the biscuits are golden brown.
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Reviews
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I just realized these only had 5 reviews. Since I make them all the time I figured I should review them. They are great, easy and go with everything. Can't get much better than that. More people need to try these biscuits. -
My hubby whipped these up for me while I made the rest of dinner. WOW!!! This recipe is a keeper. -
We loved these! I went on a quick search for a drop biscuit that I could throw together and bake in a short time while I cooked my veggies. This was the perfect ticket! I made my own buttermilk (skim+lemon juice) and used reduced fat cheddar. In a hurry, I made mine a bit larger and had 7 lovely biscuits. Thanks for sharing this one!
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Great recipe! They turned out perfectly. Instead of buttermilk I used soured milk. Instead of unsalted butter and salt, I used a pinch of salt and salted butter because I did not have any unsalted butter. After they came out of the oven I brushed them with butter and lightly sprinkled them with garlic salt. Terrific recipe!
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I used Mild cheddar because it's all I had and these were still fabulous.
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Tweaks
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Great recipe! They turned out perfectly. Instead of buttermilk I used soured milk. Instead of unsalted butter and salt, I used a pinch of salt and salted butter because I did not have any unsalted butter. After they came out of the oven I brushed them with butter and lightly sprinkled them with garlic salt. Terrific recipe!
RECIPE SUBMITTED BY
BeckyF
Las Vegas, Nevada
My husband and I moved to Las Vegas after retirement in 2000. We lived in South Bend, IN for about 26 years. We both like to travel and we have taken up RV camping and enjoy it a lot. Most of our camping is done in Nevada Utah Arizona and So. California. During the summers our (almost) 9 year old Granddaughter will go with us sometimes. Our Daughter, Son-in-law, and Granddaughter have lived in Las Vegas since January 2001.
